Method:1. Quarter the cucumber lengthwise without peeling and remove the core. Cut into 3cm-long strips. Knead 1 tbsp salt into the cucumber slices and leave aside to marinate for 1 hour. Wrap the cucumber slices in a clean towel or muslin cloth and squeeze out as much liquid as you can. Lay the cucumber slices on a tray, cover with a thin cloth and sun for 2-3 hours. (This will give the cucumber a nice crunch).

2. For the other vegetables, sun them separately in trays for 1-2 hours.

3. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the sun-dried vegetables, one type at a time: 2-3 seconds for the cabbage, and 8-10 seconds for the rest of the vegetables. Never overcook the vegetables or they will lose their crunchiness. Drain vegetables and set aside.

4. Fry the spice paste in hot oil until it rises and separates from the paste. Season with 9 tbsp sugar and 3 tbsp salt. Bring it to a boil. Stir in 2 tbsp vinegar, turn off heat and set aside.

5. Add in all the vegetables, grounded peanuts and toasted sesame seeds and mix well.This authentic acar recipe, courtesy of Adrian Cheah, was handed down to him from his mother, Aunty Patsy, an expert in nyonya cooking. Although it will keep for quite some time in the refrigerator, chances are it will be finished off before long, given its delicious taste.